Start by bringing a large pot of salted water to a rolling boil. Add your choice of spaghetti or angel hair pasta, cooking it according to the package instructions until it reaches al dente, usually about 8-10 minutes. Once done, strain the pasta and rinse it briefly under cold water to stop the cooking process, then set it aside.

In a medium bowl, whisk together arrowroot powder and your choice of vegetable or chicken broth until smooth; this will help thicken your sauce. Heat a large skillet over medium heat and add unsalted butter or olive oil. Once melted, add minced garlic, sautéing until fragrant and lightly golden, about 30 seconds to 1 minute.

Pour the broth mixture into the skillet with the sautéed garlic. Gradually whisk in skim milk, keeping the heat medium as you stir. Allow the sauce to simmer gently for 2-4 minutes, whisking constantly until it thickens and begins to bubble.

Lower the heat to medium-low and stir in the plain Greek yogurt, freshly grated Parmesan cheese, lemon juice, lemon zest, salt, and black pepper. Whisk until fully combined and the sauce is creamy and luscious. Fold in the capers.

Add your cooled, cooked pasta to the skillet with the creamy lemon caper sauce. Gently toss everything together to ensure the pasta is evenly coated.

Transfer the creamy lemon caper pasta to serving plates, garnishing with extra Parmesan cheese, a sprinkle of fresh capers, and chopped parsley for added color and freshness. Serve immediately.